The Right Internal Temperature for Cooked Fish

The Right Internal Temperature for Cooked Fish

71043103ef08a707083e21d1044fc40bc7cb9aa2?w=240&h=240&fit=crop
Christine Gallary
Jul 14, 2015
Safe cooking temperature of cooked fish
(Image credit: Henry Chen)

Cooking fish may seem a bit intimidating at first — what kind of fish should you buy? How do you keep it from sticking to the pan? — but once you take the plunge, the rewards are delicious. Knowing when the fish is ready takes a little know-how, and we're here to help.

Kitchen Fact: The safe internal temperature for cooked fish is 145°F, or until the fish is opaque and flakes easily with a fork.

When cooking fish, cook it until the center reaches 145°F on an instant-read or meat thermometer. Another easy way to tell without even using a thermometer is cutting the piece of fish in the thickest part and looking at the texture. The fish should be opaque (not translucent like when it's raw) and break easily into flakes when you nudge it with a fork.

Kitchen Fact Source: Safe Minimum Cooking Temperatures at Foodsafety.gov

More Fish-Cooking Tips from The Kitchn

Created with Sketch.